Black Bean Brownies

black-bean-brownies

Ok, seriously, this is a special recipe. I know what you’re thinking, beans do NOT belong in my brownies. I know! I thought that too! But I had to give this recipe a try and WOW, was I surprised. I was singing hallelujah from the first bite. DH LOVES this recipe and I know you will too. These brownies are a bit different the traditional brownies in that they are thinner, more like a cross between a chocolate bar and a piece of fudge. I really like Enjoy Life’s Mega Chunk vegan chocolate chips in this recipe and I always sprinkle more on top. The batter is a bit thick so you will have to use a spatula to push it to the corners of the pan and even it out. Lastly, where choices are given I use sugar instead of stevia, maple syrup instead of agave, and coconut oil instead of vegetable oil.

Ingredients

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
  • 1/2 cup quick oats (40g)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
  • 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation

Directions

Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
  • 1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
  • 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Recipe and photo courtesy of Chocolatecoveredkatie.com.

Advertisements

One thought on “Black Bean Brownies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s